Spread half the mix over the cake tin
and smooth over the top. Scatter the
raspberries over, then dollop the
remaining cake mixture on top and
roughly spread – you might find this
easier to do with your fingers. Scatter
with flaked almonds and bake for
50 mins until golden. Cool, remove from
the tin and dust with icing sugar to serve.

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Comments, questions and tips

Comments

I think I'll do what mrscoyne did next time - adding the ingredients one by one. The batter did seem weird, somehow. Had to use my hands to make sure it went round the base of the tin. Smells good though!

This cake has become one of my all time ultimate favourites as it is so simple to make yet so delicious hot or cold. You could substitute raspberries with blackberries, cherries or even chocolate! Never fails to deliver, love it!

I made this for the Macmillan coffee morning at work today and it went down a storm!! I followed the recipe to the letter, although I only used 175g of raspberries as that was the only sized pack in the supermarket, but it was more than enough. The cake wasn't dry and tasted fantastic. I'll definitely be making it again

Made this yesterday and it was so quick and easy. I made a few amendments after reading other comments before I baked it. Like a lot of people I replaced the vanilla extract with almond extract, put in a little less flour, and I also put the oven on 150C(fan) instead of 160C. As well as raspberries I also added blackberries. Came out perfect, exactly like the picture and really moist! Will definitely make it again.

Delicious pudding. I used 250g of defrosted blueberries. Looked great with a thick fruit layer in the middle and tasted superb. Used hand mixer, and treated it like any other sponge. I did add a bit of milk to loosen the mix. Very happy.

I made this today but changed it slightly. After reading some of the comments regarding the cake not being light in texture, i opted to add and mix each ingredient at a time; starting by creaming the butter and sugar together, followed by eggs, ground almonds and flour. I used almond extract instead of vanilla and added 1 tbsp of milk to loosen the mixture. I found this help to spread both layers of the mixture into the tin using the back of a spoon. The cake tasted amazing and was light and moist.

Quick, delicious and really impressive! My friends liked it... and asked me to bake another one really soon! Take care about baking time though, that can turn dry really quickly (I made this mistake for my first try).

Tasty delicious, truly amazing. Though I made it into muffins so were a little dry for some tastes I think. Next time I'll try find a suitable cake tin. Think this is going to become a stable. Quick impressive desert :)

just baked again (3rd time) and this time it stayed at home (previously been taken to work for birthday cakes) and it got the thumbs up and "more please" from the visitors. Now that the Scottish raspberries have become plentiful at the corner grocery shop, there could be some more made. Lovely cake, very easy to make. You sorta think that you'll not have enough mixture to spread over the top, but as long as you take your time and spoon bits around, it does cover the luscious raspberries.

Very nice, basic cake. Used raspberries from the garden and was a good way to use them up. Was a little drier than I'd hoped, but easy and tasty. The raspberries stayed in the middle of the cake, which was good - fruit often sinks to the bottom!

I made this as a birthday cake for my father, and he really liked it. This is a very forgiving recipe - I had to go out unexpectedly just after I had poured the mixture into the tin. I put it in the fridge and then baked it from chilled 4 hours later - and it still turned out really well, and looked very appealing too.

The only thing I might try is to dredge the raspberries in some icing sugar, as they're pretty soggy in the cake, but that may be because of my unorthodox timing!

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